May 17, 2007 - 8:57pm
TattooedTonka and JMonkey's Epic Starter Catching Tandem Trial
Well, I said I'd make this later tonight, but I didn't exactly expect it to be this late. Ah well, it'll still be "later today" for about 20 minutes.
Anyway, here's what I propose, TT.
- Let's use SourdoLady's method , with just a few caveats.
- If you've got scales, I'd prefer to use equal weights of flour and liquid ... say 1 ounce flour and 1 ounce water instead of 2 Tbs.
- If you don't have scales, no biggie -- we'll just follow SourdoLady's measures.
- My grocery store doesn't have pineapple juice so far as I know, so would it be alright to go with orange juice?
- I'll use freshly ground flour, as that's all I've got. Hope you don't mind, but since I've got the grains here, I'd rather not go out an buy a bag. What brand will you be using? If you can find fresh-ground flour, that'd probably help, but it's not necessary. I didn't use fresh-ground for either of the starters I made. I've got a whole wheat starter that I began with rye for the first three days and then switched to white flour -- I converted to whole wheat a few months later. That's Arthur the Whole Wheat Starter. Rhonda Rye is a pure rye starter.
- How about we start Saturday morning and we'll just post our pictures and commentary here. Sound good?
- Would you rather start with rye, whole wheat or whole spelt? I can do any of the above, though my preference would be whole wheat.
- Let's stick with whole grains until we're sure we've got something going. I think we'll have an easier time of it and, once we're sure the culture is alive, we can convert to white flour.
Sound good? I'm rarin' to go!